With Thanksgiving just days away, I’m sure you are beginning to plan out your menu, prepare all of the necessary tasks, and complete the shopping for the leading eating event of the year. As rewarding as the end result may be, the required steps to put together a memorable feast can be overwhelming.
The morning of Thanksgiving was always in a bit of a chaotic state in my house growing up. With an oven overflowing with turkey and stuffing and pots covering the stove, it made the thought of cooking any decent breakfast a little difficult. Even though a massive meal awaited, breakfast was still as important to consume, just like any other given day.
Knowing this, my mother would usually prepare something in advance in order to keep us as far away from the kitchen as possible. Her specialty was muffins. Muffins were portable, easy to bake the day before, and left little mess behind. As soon as we would wake, my mother handed us a large freshly-baked muffin and sent us on our way until the dinner bell sung.
I enjoy recreating fairly traditions, especially when it involves a delicious and wholesome recipe. These Carrot Apple Muffins resemble the taste of carrot cake but with the nutritional benefit of whole grain and fiber. They make a suitable breakfast option or even a snack to have on hand for your Thanksgiving occasion.
Whole Grain Apple Carrot Muffins
Ingredients: (makes 12 muffins)
- 1 1/4 cup Shiloh Farms organic sprouted spring wheat flour
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Shiloh Farms Himalayan pink salt
- 1 cup grated carrots
- 1/4 cup raisins
- 1/2 cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/3 cup Shiloh Farms organic sprouted spring wheat flour
- 1/4 cup butter, crumbled
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 350°F.
- Line 12-cup standard muffin tin with muffin papers. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, combine carrots, raisins, applesauce, eggs, milk, oil and vanilla.
- Add half the carrot mixture to the flour mixture, stir until blended then add the rest of the carrot mixture.
- Spoon batter into muffin cups.
To Make Crumb Topping:
- Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
- Mix with fork, and sprinkle over muffins before baking.
- Bake about 20 minutes or until a toothpick in the center of a muffin comes out clean.
Enjoy more of Lauren’s recipes by checking our her blog; http://www.saywhatyouneedtosayblog.com/